Try this Beef Carbonnade Soup with Spatzle recipe, or contribute your own.
Suggest a better descriptionBrown meat in oil in soup pot. Add broth, juice, beer, onion, celery, chili powder, basil, garlic, and bay leaves. Bring to boil, reduce heat and simmer covered 2-3 hours. Add carrots and green beans and simmer until tender. Add mushrooms and spatzle and cook 10 minutes more. Noodles can be used in place of spatzle. SPATZLE: Beat eggs slightly. Combine flour, salt, and nutmeg. Beat eggs into flour mixture. Gradually add 1/2 c. milk, then add more milk a tablespoon at a time until the mixture is smooth, soft, and quite moist. Pour some of the batter into a colander and press it through the holes with a spatula into boiling salted water. Cook 5 minutes or until tender, stirring occasionally. Remove with a slotted spoon and add to soup.
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Serving Size: 1 Serving (1320g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 512 | ||
Calories from Fat: 250 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 10.7g | 53 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 251.4mg | 77 % | |
Sodium 2965.4mg | 102 % | |
Potassium 1163.9mg | 31 % | |
Total Carbohydrate 23.5g | 7 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 21.5g | ||
Protein 39g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 512
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